Even if a barley beer is labeled “gluten-free,” it might still contain tiny amounts of gluten that can trigger celiac disease. The trouble is, standard antibody tests used today can miss these hidden traces. We’ve that “Words to Drink By” and more.

Nebraska’s Largest Craft Brewery Closes

Zipline Brewing, Nebraska’s largest craft brewing company took to social media on June 11, to announce that it had closed its main brewing operations, taproom, and beer lounge effective immediately. The surprise shutdown left approximately 20 employees without jobs and brought an abrupt end to more than a decade of beer production.

While the beer production side has completely ended, the Zipline Tap & Grill  will remain open as the business transitions strictly into a restaurant-focused organization. According to media coverage by 10/11 NOW, employees were locked out of their work accounts and terminated with no advanced notice while a normal batch of beer was actively being brewed.

Founded in 2012, Zipline grew to become Nebraska’s largest craft brewery by volume. The brand achieved significant critical acclaim in the beer world, including multiple gold medals at the World Beer Cup and Great American Beer Festival for its signature Copper Alt lager. They were also highly visible for creating “Dear Old Nebraska Brew,” a staple beverage sold at Memorial Stadium during Nebraska Huskers football games.

In 2023 the brewery was acquired by AKRS Equipment Solutions, a major regional John Deere dealership. The ownership transfer coincided with Zipline shutting down its original Lincoln taproom, under the premise of expanding brewing operations.

Words To Drink By

“Greatness and madness are next door neighbors and they often borrow each other’s sugar.” – Joe Rogan

Is Your Gluten-Free Beer Truly Safe?

Even if a barley beer is labeled “gluten-free,” it might still contain tiny amounts of gluten that can trigger celiac disease. The trouble is, standard antibody tests used today can miss these hidden traces.

Thankfully, a new study from the Leibniz Institute for Food Systems Biology at the Technical University of Munich offers a solution. Researchers compared two traditional antibody tests against a brand-new mass spectrometry method developed at their institute. Their findings show that these advanced testing methods could pave the way for much safer gluten-free products in the future.

If you want to dive into the details, you can find the full study published in Applied Food Research.

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